Recipe information
Ingredients for - Corn and Zucchini Pancakes
1. Fat-free buttermilk - 1 cup
10. Fresh corn kernels, cut from the cob - 2 cups
How to cook deliciously - Corn and Zucchini Pancakes
1. Stage
Preheat the oven to 200 degrees F (95 degrees C).
2. Stage
Whisk buttermilk, whole wheat flour, all-purpose flour, Parmesan cheese, egg, olive oil, salt, baking powder, and pepper together in a medium bowl until smooth. Stir in corn, zucchini, onion, basil, and garlic.
3. Stage
Coat a large nonstick skillet with cooking spray and heat over medium heat. Pour 1/4 cup batter into the pan to make a 3-inch fritter. Repeat to make 3 more fritters in the skillet. Cook until edges are firm and bottom is golden brown, about 2 minutes. Flip and cook until the other side is golden brown, about 2 minutes more. Transfer to a baking sheet and place in the preheated oven to keep warm. Repeat to make remaining pancakes.
4. Stage
Serve warm.